Dinner Menu

Saturday, November 10th, 2012

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Small Plates


Spicy Pumpkin and Orange Soup

rosemary churros

Dad’s Apple Salad

peanuts, hazelnuts, currants, sage and maple dressing

Braised Pork Shank Terrine

cider jelly, warm lentils, mustard greens and onion salad

Warm Delicata Squash Salad

bacon, spinach, Maytag blue cheese, croutons, red wine and winter radish

Crispy Chicken “Meatballs”

porcini braised button mushrooms, Parmesan, marsala, fried sage, micro kohlrabi greens

Bone Marrow Welsh Rarebit

roasted kale salad, pickled peppers, fried egg, spicy ketchup

Rawson Brook Chevre Agnolotti

beets, grapefruit, horseradish, yogurt and poppy seeds

Chicken Liver and Pecan “Parfait”

this summer’s strawberry jam, pickles and toasts

Semolina toasts (2.) Lettuces with vinaigrette (8.)



Penne, roasted tomato, High Lawn ricotta, Parmesan

Orecchiette, pork sausage, white beans, bitter green pesto, sunflower seeds

Matzo meal gnocchi, braised chicken, carrots, celery root




Crispy NEFF Pork Belly

crispy cheddar broccoli polenta, turnips, maple vinegar, Brussels sprouts

Curried Farm Raised Idaho Trout

Berry Patch cauliflowers, English peas from the freezer and couscous, pomegranate


Nudel does not specialize in vegan or allergy sensitive foods. We politely decline substitutions or alterations.